LeGourmetTV Is Now Glen & Friends Cooking!
Don't tell the meat eaters that this is vegetarian... they'l never know.
Ingredients:
1 Tbsp (15 mL) olive oil
2 chopped bell peppers
1 cubed peeled butternut squash
2 chopped onions
2 tsp (10 mL) ground cinnamon
1 tsp (5 mL) garlic powder
½ tsp (2 mL) ground cumin
½ tsp (2 mL) ground ginger
¼ tsp (1 mL) red pepper flakes
pinch salt
1 can (19 oz / 540 mL) chickpeas, drained and rinsed
1 can (19 oz / 540 mL) red kidney beans, drained and rinsed
1 can (14 oz / 398 mL) diced tomatoes, undrained
1 cup (250 mL) water
Method:
Heat oil in 3-quart stockpot on medium-high heat.
Add peppers, squash and onions; cook and stir until vegetables are softened.
Add cinnamon, garlic powder, cumin, ginger, red pepper and sea salt; cook and stir 1 minute.
Stir in beans, tomatoes and water and bring to a boil.
Reduce heat to medium-low, cover and simmer for 20 minutes or until vegetables are tender.
Serve over couscous or rice.
Try it with our Cinnamon CousCous Recipe: [ Ссылка ]
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Please watch: "🔵 How To Make Bacon And Pea Pasta - Not Carbonara || Glen & Friends Cooking" BEST LUNCH EVER!!!
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